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Chorizo and Tater Tot Breakfast Burrito

Cook Time 25 Minutes

Serves 4

  • 8-9 ounces Mexican chorizo
  • 1 (24 ounce) bag frozen tator tots
  • 6 large eggs
  • Kosher salt, for seasoning
  • Salt Pepper + Three Chiles seasoning blend
  • 2 cups shredded cheese
  • 1 cup pico de gallo
  • 4 to 6 big ass tortillas, at least 10-inch
  • Hot sauce, for serving
  • Crumbled cotija cheese, for serving

For the chipotle cream sauce

  • 1/2 cup mexican crema
  • 1 tablespoon lime juice
  • 3 chipotles in adobo
  • 1 tablespoon of the Adobo sauce
  • 2 tablespoons hot honey
  • 1/4 cup chopped fresh cilantro, plus more for serving

Heat a grill for medium high direct heat. We’re using our Ninja Woodfire Outdoor so we can air fry the tots. Heat to 425 degrees and set to air crisp. Add the tots and cook until golden brown, about 20 minutes. Remove from the heat and toss with the Salt Pepper + Three Chiles. 

 

Heat a large cast iron skillet directly on the grill. Remove the chorizo from its casing and cook the chorizo over medium high heat until some of the moisture has cooked off. 

 

Meanwhile crack the eggs into a bowl, season with salt, and whisk to combine. Add the eggs to the chorizo. Cook the scrambled eggs by gently turning the curds as the cook. Do your best not to over cook the eggs, some still wet looking areas are ok, these babies are going back on the grill in a bit. 

 

Build the burritos: Lay out a tortilla and a sprinkle on a layer of cheese, then tots and then the eggs mixture. Add some pico de gallo. Fold the side of the burrito in and then roll up the burrito. Set aside while you make the chipotle sauce. 

 

Combine the mayo, crema, lime juice, chipotles and their sauce and the cilantro in a food processor. Season with a pinch of salt and process until smooth. 

 

For serving, crisp the burritos over medium high direct heat, for just 2 minutes per side. Serve with a drizzle of the sauce, some crumbled cheese, hot sauce and a sprinkle of fresh cilantro. 
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Breakfast Burrito

Chorizo and Tater Tot Breakfast Burrito

Author Mark & Fey
Print Pin
Course Breakfast
Keyword Burrito, Ninja, Piedmontese
Cook Time 25 minutes
Servings 4

Ingredients

  • 8-9 ounces Mexican chorizo
  • 1 24 ounce bag frozen tator tots
  • 6 large eggs
  • Kosher salt for seasoning
  • Salt Pepper + Three Chiles seasoning blend
  • 2 cups shredded cheese
  • 1 cup pico de gallo
  • 4 to 6 big ass tortillas at least 10-inch
  • Hot sauce for serving
  • Crumbled cotija cheese for serving

For the chipotle cream sauce

  • 1/2 cup mexican crema
  • 1 tablespoon lime juice
  • 3 chipotles in adobo
  • 1 tablespoon of the Adobo sauce
  • 2 tablespoons hot honey
  • 1/4 cup chopped fresh cilantro plus more for serving

Instructions

  • Heat a grill for medium high direct heat. We’re using our Ninja Woodfire Outdoor so we can air fry the tots. Heat to 425 degrees and set to air crisp. Add the tots and cook until golden brown, about 20 minutes. Remove from the heat and toss with the Salt Pepper + Three Chiles. 
  • Heat a large cast iron skillet directly on the grill. Remove the chorizo from its casing and cook the chorizo over medium high heat until some of the moisture has cooked off. 
  • Meanwhile crack the eggs into a bowl, season with salt, and whisk to combine. Add the eggs to the chorizo. Cook the scrambled eggs by gently turning the curds as the cook. Do your best not to over cook the eggs, some still wet looking areas are ok, these babies are going back on the grill in a bit. 
  • Build the burritos: Lay out a tortilla and a sprinkle on a layer of cheese, then tots and then the eggs mixture. Add some pico de gallo. Fold the side of the burrito in and then roll up the burrito. Set aside while you make the chipotle sauce. 
  • Combine the mayo, crema, lime juice, chipotles and their sauce and the cilantro in a food processor. Season with a pinch of salt and process until smooth. 
  • For serving, crisp the burritos over medium high direct heat, for just 2 minutes per side. Serve with a drizzle of the sauce, some crumbled cheese, hot sauce and a sprinkle of fresh cilantro. 
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Shrimp Risotto with Burrata

Cook Time 25 Minutes

Serves 4

  • 8-9 ounces Mexican chorizo
  • 1 (24 ounce) bag frozen tator tots
  • 6 large eggs
  • Kosher salt, for seasoning
  • Salt Pepper + Three Chiles seasoning blend
  • 2 cups shredded cheese
  • 1 cup pico de gallo
  • 4 to 6 big ass tortillas, at least 10-inch
  • Hot sauce, for serving
  • Crumbled cotija cheese, for serving

For the chipotle cream sauce

  • 1/2 cup mexican crema
  • 1 tablespoon lime juice
  • 3 chipotles in adobo
  • 1 tablespoon of the Adobo sauce
  • 2 tablespoons hot honey
  • 1/4 cup chopped fresh cilantro, plus more for serving

Heat a grill for medium high direct heat. We’re using our Ninja Woodfire Outdoor so we can air fry the tots. Heat to 425 degrees and set to air crisp. Add the tots and cook until golden brown, about 20 minutes. Remove from the heat and toss with the Salt Pepper + Three Chiles. 

 

Heat a large cast iron skillet directly on the grill. Remove the chorizo from its casing and cook the chorizo over medium high heat until some of the moisture has cooked off. 

 

Meanwhile crack the eggs into a bowl, season with salt, and whisk to combine. Add the eggs to the chorizo. Cook the scrambled eggs by gently turning the curds as the cook. Do your best not to over cook the eggs, some still wet looking areas are ok, these babies are going back on the grill in a bit. 

 

Build the burritos: Lay out a tortilla and a sprinkle on a layer of cheese, then tots and then the eggs mixture. Add some pico de gallo. Fold the side of the burrito in and then roll up the burrito. Set aside while you make the chipotle sauce. 

 

Combine the mayo, crema, lime juice, chipotles and their sauce and the cilantro in a food processor. Season with a pinch of salt and process until smooth. 

 

For serving, crisp the burritos over medium high direct heat, for just 2 minutes per side. Serve with a drizzle of the sauce, some crumbled cheese, hot sauce and a sprinkle of fresh cilantro. 
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Shrimp Risotto with Burrata

Shrimp Risotto with Burrata

Author Mark & Fey
Print Pin
Keyword Ninja, risotto, Seafood, Speedi
Cook Time 25 minutes
Servings 4

Ingredients

  • 1 cup arborio rice
  • 1 quart chicken stock
  • Kosher salt for seasoning
  • Olive oil for seasoning
  • 1 pound large shrimp peeled and deveined
  • 1 cup cherry tomatoes
  • 2 tablespoons butter
  • 1/4 cup heavy cream
  • 1/2 cup shredded Parmesan cheese plus more for serving

Instructions

  • Combine the rice and stock in the bottom of the Ninja Foodi. Season with a pinch of salt.
  • Season the shrimp and tomatoes with olive oil, salt, and pepper. Place the shrimp and tomatoes into the crisper tray and add to the Speedi.
  • Close the lid and flip the SmartSwitch™ to RAPID COOKER. Select SPEEDI MEALS, set temperature to 350°F, and set time for 10 to 15 minutes. Press START/STOP to begin cooking (the unit will steam for approximately 10 minutes before crisping).
  • Open the Speedi and remove the crisper tray. Add the butter, cream, and parmesan to the risotto. Scoop risotto into servings bowls and top with the shrimp plus tomato combo.
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Chicken a la King

Cook Time 25 Minutes

Serves 4

  • 8-9 ounces Mexican chorizo
  • 1 (24 ounce) bag frozen tator tots
  • 6 large eggs
  • Kosher salt, for seasoning
  • Salt Pepper + Three Chiles seasoning blend
  • 2 cups shredded cheese
  • 1 cup pico de gallo
  • 4 to 6 big ass tortillas, at least 10-inch
  • Hot sauce, for serving
  • Crumbled cotija cheese, for serving

For the chipotle cream sauce

  • 1/2 cup mexican crema
  • 1 tablespoon lime juice
  • 3 chipotles in adobo
  • 1 tablespoon of the Adobo sauce
  • 2 tablespoons hot honey
  • 1/4 cup chopped fresh cilantro, plus more for serving

Heat a grill for medium high direct heat. We’re using our Ninja Woodfire Outdoor so we can air fry the tots. Heat to 425 degrees and set to air crisp. Add the tots and cook until golden brown, about 20 minutes. Remove from the heat and toss with the Salt Pepper + Three Chiles. 

 

Heat a large cast iron skillet directly on the grill. Remove the chorizo from its casing and cook the chorizo over medium high heat until some of the moisture has cooked off. 

 

Meanwhile crack the eggs into a bowl, season with salt, and whisk to combine. Add the eggs to the chorizo. Cook the scrambled eggs by gently turning the curds as the cook. Do your best not to over cook the eggs, some still wet looking areas are ok, these babies are going back on the grill in a bit. 

 

Build the burritos: Lay out a tortilla and a sprinkle on a layer of cheese, then tots and then the eggs mixture. Add some pico de gallo. Fold the side of the burrito in and then roll up the burrito. Set aside while you make the chipotle sauce. 

 

Combine the mayo, crema, lime juice, chipotles and their sauce and the cilantro in a food processor. Season with a pinch of salt and process until smooth. 

 

For serving, crisp the burritos over medium high direct heat, for just 2 minutes per side. Serve with a drizzle of the sauce, some crumbled cheese, hot sauce and a sprinkle of fresh cilantro. 
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Chicken A LA King On A Flaky Biscuit

Chicken a la King On Flaky Biscuits

Author Mark & Fey
Print Pin
Course Dinner
Keyword biscuits, Chicken, Ninja, Poultry
Cook Time 40 minutes
Servings 6

Ingredients

  • 2 pounds bone-in skin-on chicken thighs
  • Olive oil
  • Kosher salt for seasoning
  • Black Pepper for seasoning
  • 1 tablespoon garlic powder
  • 1 16.3 ounce tube prepared biscuit dough, such as Pilsbury Grands, 8 biscuits
  • 2 stalks celery diced
  • 2 large carrots diced
  • 1 large onion diced
  • 3 tablespoons salted butter
  • 2 cups chicken broth divided
  • 2 tablespoons all-purpose flour
  • 1/2 cup heavy cream
  • Fresh parsley optional for garnishing

Instructions

  • Heat your oven to 425 degrees F to roast the chicken thighs, if you’ve got a rad Ninja Double like we do, you can set the bottom for 400 degrees F for the biscuits and the top to 425 degrees F for the chicken.
  • Coat the chicken thighs in olive oil and season on all sides with salt, pepper, and the garlic powder. Roast the chicken thighs for 25 to 35 minutes or until the chicken in cooked through and easily shredded. Cool while you prepare the biscuits and sauce.
  • Cook the biscuits according to the package directions.
  • In a large skillet over medium high heat, melt the butter and add the celery, carrots, and onion. Season with salt and pepper and cook until tender about 8 minutes. In a small bowl mix together 2 tablespoons of the chicken broth and the flour to make slurry. Add the remaining stock to the veggies and stir in the slurry. Cook the sauce until thickened, about 5 to 8 minutes. Remove from the heat and pour in the cream.
  • Shred the chicken and add to the sauce. To serve, split each biscuit and top with the chicken mixture. Add parsley and season with more salt just before serving.
play video

Pork Collar Baked Potato

Cook Time 25 Minutes

Serves 4

  • 8-9 ounces Mexican chorizo
  • 1 (24 ounce) bag frozen tator tots
  • 6 large eggs
  • Kosher salt, for seasoning
  • Salt Pepper + Three Chiles seasoning blend
  • 2 cups shredded cheese
  • 1 cup pico de gallo
  • 4 to 6 big ass tortillas, at least 10-inch
  • Hot sauce, for serving
  • Crumbled cotija cheese, for serving

For the chipotle cream sauce

  • 1/2 cup mexican crema
  • 1 tablespoon lime juice
  • 3 chipotles in adobo
  • 1 tablespoon of the Adobo sauce
  • 2 tablespoons hot honey
  • 1/4 cup chopped fresh cilantro, plus more for serving

Heat a grill for medium high direct heat. We’re using our Ninja Woodfire Outdoor so we can air fry the tots. Heat to 425 degrees and set to air crisp. Add the tots and cook until golden brown, about 20 minutes. Remove from the heat and toss with the Salt Pepper + Three Chiles. 

 

Heat a large cast iron skillet directly on the grill. Remove the chorizo from its casing and cook the chorizo over medium high heat until some of the moisture has cooked off. 

 

Meanwhile crack the eggs into a bowl, season with salt, and whisk to combine. Add the eggs to the chorizo. Cook the scrambled eggs by gently turning the curds as the cook. Do your best not to over cook the eggs, some still wet looking areas are ok, these babies are going back on the grill in a bit. 

 

Build the burritos: Lay out a tortilla and a sprinkle on a layer of cheese, then tots and then the eggs mixture. Add some pico de gallo. Fold the side of the burrito in and then roll up the burrito. Set aside while you make the chipotle sauce. 

 

Combine the mayo, crema, lime juice, chipotles and their sauce and the cilantro in a food processor. Season with a pinch of salt and process until smooth. 

 

For serving, crisp the burritos over medium high direct heat, for just 2 minutes per side. Serve with a drizzle of the sauce, some crumbled cheese, hot sauce and a sprinkle of fresh cilantro. 
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Pork Collar Baked Potato

Author Mark & Fey
Print Pin
Keyword Ninja, Pork, Pork collar, potatoes, Spiceology
Servings 1

Ingredients

  • 1 whole Pork collar about 4 pounds
  • Our Salt Pepper + Three Chiles seasoning from Spiceology
  • 4 large russet potatoes scrubbed and rinsed
  • Olive oil for the potatoes and for serving
  • Kosher salt for seasoning
  • 1/2 cup sour cream plus more for serving
  • 1 cup sharp cheddar cheese divided
  • ½ cup finely grated parmesan
  • 1/4 cup buttermilk
  • 4 tablespoons salted butter
  • 3 large scallions finely chopped plus more for serving

Instructions

  • Pat the pork collar dry and season all over with Salt Pepper + Three Chiles seasoning . You can dry brine this overnight, uncovered in the fridge or tightly wrapped in plastic – just remember to turn your wrapped collar about halfway through brining.
  • Remove the pork collar from the fridge. Set a smoker to low heat about 250 degrees F. Add the collar directly to the smoker and cook low and low until it hits an internal temperature close to 200 ° F, this will take 4 to 5 hours. Remove the collar from the smoker, cool it for 10 minutes and wrap tightly in butcher paper to rest for an hour while you prep the potatoes. 
  • Heat the grill or oven to 400 degrees F. Coat the potatoes with olive and season on all sides with kosher salt. Roast for about 40 minutes or until fork tender. Remove from the grill and cool.
  • When the potatoes are cool enough to handle, cut them in half lengthwise, scoop out the tender potato insides (leave about ⅛ inch potato in the skins for structure) and add this to a large mixing bowl. Add the sour cream, half of the cheddar cheese, parmesan, butter, and half of the scallions. Season with a heavy pinch of salt.  Add the buttermilk. Use a potato masher to mix and smooth this filling. Scoop ½ cup of the mixture back into each of the potatoes and arrange on a rimmed baking sheet.  Top each potato with some of the remaining cheddar cheese. 
  • Return to the grill or smoker. Cook the potatoes until they are warmed through and the cheese is melted and browned, about 15 minutes. While the potatoes cool, shred the pork and toss it with the BBQ sauce. 
  • Pile pork on top of finished potatoes top with scallions, a dollop of sour cream and drizzle of olive oil. 
play video

Grilled Shrimp Cocktail

Cook Time 25 Minutes

Serves 4

  • 8-9 ounces Mexican chorizo
  • 1 (24 ounce) bag frozen tator tots
  • 6 large eggs
  • Kosher salt, for seasoning
  • Salt Pepper + Three Chiles seasoning blend
  • 2 cups shredded cheese
  • 1 cup pico de gallo
  • 4 to 6 big ass tortillas, at least 10-inch
  • Hot sauce, for serving
  • Crumbled cotija cheese, for serving

For the chipotle cream sauce

  • 1/2 cup mexican crema
  • 1 tablespoon lime juice
  • 3 chipotles in adobo
  • 1 tablespoon of the Adobo sauce
  • 2 tablespoons hot honey
  • 1/4 cup chopped fresh cilantro, plus more for serving

Heat a grill for medium high direct heat. We’re using our Ninja Woodfire Outdoor so we can air fry the tots. Heat to 425 degrees and set to air crisp. Add the tots and cook until golden brown, about 20 minutes. Remove from the heat and toss with the Salt Pepper + Three Chiles. 

 

Heat a large cast iron skillet directly on the grill. Remove the chorizo from its casing and cook the chorizo over medium high heat until some of the moisture has cooked off. 

 

Meanwhile crack the eggs into a bowl, season with salt, and whisk to combine. Add the eggs to the chorizo. Cook the scrambled eggs by gently turning the curds as the cook. Do your best not to over cook the eggs, some still wet looking areas are ok, these babies are going back on the grill in a bit. 

 

Build the burritos: Lay out a tortilla and a sprinkle on a layer of cheese, then tots and then the eggs mixture. Add some pico de gallo. Fold the side of the burrito in and then roll up the burrito. Set aside while you make the chipotle sauce. 

 

Combine the mayo, crema, lime juice, chipotles and their sauce and the cilantro in a food processor. Season with a pinch of salt and process until smooth. 

 

For serving, crisp the burritos over medium high direct heat, for just 2 minutes per side. Serve with a drizzle of the sauce, some crumbled cheese, hot sauce and a sprinkle of fresh cilantro. 
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Grilled Shrimp Cocktail

Author Mark & Fey
Print Pin
Course Appetizer, Snack
Keyword Ninja, Seafood, Shrimp
Servings 1

Ingredients

  • 1 1/2 pounds tail-on jumbo shrimp about 24,
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • Olive oil for seasoning
  • 2 teaspoons lemon juice
  • 1 large lemon for serving

For the chili cocktail sauce

  • 2/3 cup chili sauce
  • 1/3 ketchup
  • 1/4 cup prepared horseradish
  • 2 tablespoons lemon juice
  • 2 teaspoons Worcestershire sauce

Instructions

  • Heat a grill to medium high heat. Toss the shrimp with salt, pepper, olive oil, and lemon juice. Grill the shrimp for 2 to 3 minutes per side or until they are opaque and charred. Set aside on a platter.
  • Make the chili cocktail sauce by combining the chili sauce, ketchup, horseradish, lemon juice, and Worcestershire sauce in a medium mixing bowl.
  • Serve the shrimp warm or room temperature with the cocktail sauce and lemon wedges.
play video

Grilled Asparagus With Citrus Hollandaise

Cook Time 25 Minutes

Serves 4

  • 8-9 ounces Mexican chorizo
  • 1 (24 ounce) bag frozen tator tots
  • 6 large eggs
  • Kosher salt, for seasoning
  • Salt Pepper + Three Chiles seasoning blend
  • 2 cups shredded cheese
  • 1 cup pico de gallo
  • 4 to 6 big ass tortillas, at least 10-inch
  • Hot sauce, for serving
  • Crumbled cotija cheese, for serving

For the chipotle cream sauce

  • 1/2 cup mexican crema
  • 1 tablespoon lime juice
  • 3 chipotles in adobo
  • 1 tablespoon of the Adobo sauce
  • 2 tablespoons hot honey
  • 1/4 cup chopped fresh cilantro, plus more for serving

Heat a grill for medium high direct heat. We’re using our Ninja Woodfire Outdoor so we can air fry the tots. Heat to 425 degrees and set to air crisp. Add the tots and cook until golden brown, about 20 minutes. Remove from the heat and toss with the Salt Pepper + Three Chiles. 

 

Heat a large cast iron skillet directly on the grill. Remove the chorizo from its casing and cook the chorizo over medium high heat until some of the moisture has cooked off. 

 

Meanwhile crack the eggs into a bowl, season with salt, and whisk to combine. Add the eggs to the chorizo. Cook the scrambled eggs by gently turning the curds as the cook. Do your best not to over cook the eggs, some still wet looking areas are ok, these babies are going back on the grill in a bit. 

 

Build the burritos: Lay out a tortilla and a sprinkle on a layer of cheese, then tots and then the eggs mixture. Add some pico de gallo. Fold the side of the burrito in and then roll up the burrito. Set aside while you make the chipotle sauce. 

 

Combine the mayo, crema, lime juice, chipotles and their sauce and the cilantro in a food processor. Season with a pinch of salt and process until smooth. 

 

For serving, crisp the burritos over medium high direct heat, for just 2 minutes per side. Serve with a drizzle of the sauce, some crumbled cheese, hot sauce and a sprinkle of fresh cilantro. 
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Grilled Asparagus With Citrus Hollandaise

Author Mark & Fey
Print Pin
Keyword asparagus, hollandaise, Ninja, side dishes
Cook Time 15 minutes
Servings 4

Ingredients

  • 1 pound fresh asparagus woody ends trimmed
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • Olive oil

For the citrus hollandaise

  • 6 large egg yolks
  • Kosher salt for seasoning
  • 1 large lemon juiced, about 1 tablespoon
  • 1 cup salted butter melted and cooled
  • 1 small blood orange zested and juiced
  • Hot sauce to taste

Instructions

  • Heat a grill to medium high heat. Toss the asparagus with salt, pepper, and olive oil. Grill until tender, about 3 to 5 minutes, depending on the thickness of the stems.
  • In a large jar or blender cup, combine the egg yolks, lemon juice, and a pinch of salt. Add your stick blender, we’re using our blazing fast Ninja Foodi Power Mixer, and pulse to combine. With the blender running gradually add the melted butter and blend until smooth. Add the blood orange juice and give a few more swift pulses. Taste the sauce and season with more salt and a few dashes of hot sauce as desired.
  • Serve over the asparagus with lots of orange zest.
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Ninja Smash Burger

Cook Time 25 Minutes

Serves 4

  • 8-9 ounces Mexican chorizo
  • 1 (24 ounce) bag frozen tator tots
  • 6 large eggs
  • Kosher salt, for seasoning
  • Salt Pepper + Three Chiles seasoning blend
  • 2 cups shredded cheese
  • 1 cup pico de gallo
  • 4 to 6 big ass tortillas, at least 10-inch
  • Hot sauce, for serving
  • Crumbled cotija cheese, for serving

For the chipotle cream sauce

  • 1/2 cup mexican crema
  • 1 tablespoon lime juice
  • 3 chipotles in adobo
  • 1 tablespoon of the Adobo sauce
  • 2 tablespoons hot honey
  • 1/4 cup chopped fresh cilantro, plus more for serving

Heat a grill for medium high direct heat. We’re using our Ninja Woodfire Outdoor so we can air fry the tots. Heat to 425 degrees and set to air crisp. Add the tots and cook until golden brown, about 20 minutes. Remove from the heat and toss with the Salt Pepper + Three Chiles. 

 

Heat a large cast iron skillet directly on the grill. Remove the chorizo from its casing and cook the chorizo over medium high heat until some of the moisture has cooked off. 

 

Meanwhile crack the eggs into a bowl, season with salt, and whisk to combine. Add the eggs to the chorizo. Cook the scrambled eggs by gently turning the curds as the cook. Do your best not to over cook the eggs, some still wet looking areas are ok, these babies are going back on the grill in a bit. 

 

Build the burritos: Lay out a tortilla and a sprinkle on a layer of cheese, then tots and then the eggs mixture. Add some pico de gallo. Fold the side of the burrito in and then roll up the burrito. Set aside while you make the chipotle sauce. 

 

Combine the mayo, crema, lime juice, chipotles and their sauce and the cilantro in a food processor. Season with a pinch of salt and process until smooth. 

 

For serving, crisp the burritos over medium high direct heat, for just 2 minutes per side. Serve with a drizzle of the sauce, some crumbled cheese, hot sauce and a sprinkle of fresh cilantro. 
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Ninja Smash Burger

Author Mark & Fey
Print Pin
Course Burger, Dinner, Sandwich
Keyword Beef, Ninja, Piedmontese, Smash burgers, Spiceology
Cook Time 20 minutes
Servings 4

Ingredients

  • 2 pounds ground beef
  • Salt Pepper + Three Chiles seasoning
  • 1 small white onion thinly sliced
  • 4 potato buns
  • 8 slices American cheese
  • Sriracha mayo
  • Handful of baby arugula

Instructions

  • Preheat your grill to a medium, direct heat. Place a large griddle or cast iron pan in the grill. We used our Ninja Woodfire Outdoor Grill.
  • Divide the beef into four equal parts and roll them into meatballs. Season with our Salt Pepper + Three Chile seasoning.
  • Grill the onions until they get softened and slightly charred, about 3 minutes. Toast the buns while you’re at it.
  • Lightly oil the pan and place the burgers on the pan. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN!
  • Once you see juices pooling on the meat flip the burger. Add the cheese and cook until melted.
  • Build the burgers by adding sriracha mayo on the bottom bun, a pinch of argula and a burger patty, onions, another burger patty, and more onions.
play video

Spicy Citrus Beef Bowl

Cook Time 25 Minutes

Serves 4

  • 8-9 ounces Mexican chorizo
  • 1 (24 ounce) bag frozen tator tots
  • 6 large eggs
  • Kosher salt, for seasoning
  • Salt Pepper + Three Chiles seasoning blend
  • 2 cups shredded cheese
  • 1 cup pico de gallo
  • 4 to 6 big ass tortillas, at least 10-inch
  • Hot sauce, for serving
  • Crumbled cotija cheese, for serving

For the chipotle cream sauce

  • 1/2 cup mexican crema
  • 1 tablespoon lime juice
  • 3 chipotles in adobo
  • 1 tablespoon of the Adobo sauce
  • 2 tablespoons hot honey
  • 1/4 cup chopped fresh cilantro, plus more for serving

Heat a grill for medium high direct heat. We’re using our Ninja Woodfire Outdoor so we can air fry the tots. Heat to 425 degrees and set to air crisp. Add the tots and cook until golden brown, about 20 minutes. Remove from the heat and toss with the Salt Pepper + Three Chiles. 

 

Heat a large cast iron skillet directly on the grill. Remove the chorizo from its casing and cook the chorizo over medium high heat until some of the moisture has cooked off. 

 

Meanwhile crack the eggs into a bowl, season with salt, and whisk to combine. Add the eggs to the chorizo. Cook the scrambled eggs by gently turning the curds as the cook. Do your best not to over cook the eggs, some still wet looking areas are ok, these babies are going back on the grill in a bit. 

 

Build the burritos: Lay out a tortilla and a sprinkle on a layer of cheese, then tots and then the eggs mixture. Add some pico de gallo. Fold the side of the burrito in and then roll up the burrito. Set aside while you make the chipotle sauce. 

 

Combine the mayo, crema, lime juice, chipotles and their sauce and the cilantro in a food processor. Season with a pinch of salt and process until smooth. 

 

For serving, crisp the burritos over medium high direct heat, for just 2 minutes per side. Serve with a drizzle of the sauce, some crumbled cheese, hot sauce and a sprinkle of fresh cilantro. 
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Spicy Citrus Beef Bowl

Author Mark & Fey
Print Pin
Keyword Beef, Ninja, Skirt Steak
Servings 1

Ingredients

  • 1 1/2 pounds skirt steak
  • Kosher salt for seasoning
  • 8 tangerines satsumas or mandarin oranges, washed and halved
  • 1/3 cup unseasoned rice wine vinegar
  • 1/3 cup soy sauce
  • 1-2 tablespoons Sriracha plus more for serving
  • 1 1-inch piece ginger, finely grated, about 1 tablespoon
  • 2 cloves garlic minced
  • 3 cups cooked rice for serving
  • Toasted sesame seeds for serving

Instructions

  • Cut the skirt steak into 3-inch wide sections – this makes it easier to grill and cut later. Season on all sides with kosher salt and set aside.
  • Make the sauce for the steak by juicing the citrus – aim for about a cup of juice. Add the juice to a large mixing bowl and add the rice wine vinegar, soy sauce, Sriracha, ginger, and garlic. Add about half of the citrus bodies to the bowl.
  • Heat the grill for high heat, two zone cooking. Coat the skirt steak and remaining citrus halves in a little oil. Grill the steak and citrus halves for 2 to 4 minutes per side. Move the finished steaks to the sauce and squeeze in the grill citrus bodies. Let the steak rest in the sauce for 5 to 30 minutes.
  • Slice the steak against the grain and serve over your favorite cooked rice with extra Sriracha and sesame seeds to finish.
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Chili Crisp Breakfast Sandwich

Cook Time 25 Minutes

Serves 4

  • 8-9 ounces Mexican chorizo
  • 1 (24 ounce) bag frozen tator tots
  • 6 large eggs
  • Kosher salt, for seasoning
  • Salt Pepper + Three Chiles seasoning blend
  • 2 cups shredded cheese
  • 1 cup pico de gallo
  • 4 to 6 big ass tortillas, at least 10-inch
  • Hot sauce, for serving
  • Crumbled cotija cheese, for serving

For the chipotle cream sauce

  • 1/2 cup mexican crema
  • 1 tablespoon lime juice
  • 3 chipotles in adobo
  • 1 tablespoon of the Adobo sauce
  • 2 tablespoons hot honey
  • 1/4 cup chopped fresh cilantro, plus more for serving

Heat a grill for medium high direct heat. We’re using our Ninja Woodfire Outdoor so we can air fry the tots. Heat to 425 degrees and set to air crisp. Add the tots and cook until golden brown, about 20 minutes. Remove from the heat and toss with the Salt Pepper + Three Chiles. 

 

Heat a large cast iron skillet directly on the grill. Remove the chorizo from its casing and cook the chorizo over medium high heat until some of the moisture has cooked off. 

 

Meanwhile crack the eggs into a bowl, season with salt, and whisk to combine. Add the eggs to the chorizo. Cook the scrambled eggs by gently turning the curds as the cook. Do your best not to over cook the eggs, some still wet looking areas are ok, these babies are going back on the grill in a bit. 

 

Build the burritos: Lay out a tortilla and a sprinkle on a layer of cheese, then tots and then the eggs mixture. Add some pico de gallo. Fold the side of the burrito in and then roll up the burrito. Set aside while you make the chipotle sauce. 

 

Combine the mayo, crema, lime juice, chipotles and their sauce and the cilantro in a food processor. Season with a pinch of salt and process until smooth. 

 

For serving, crisp the burritos over medium high direct heat, for just 2 minutes per side. Serve with a drizzle of the sauce, some crumbled cheese, hot sauce and a sprinkle of fresh cilantro. 
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Chili Crisp Breakfast Sandwich

Author Mark & Fey
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Keyword biscuits, Ninja, Sandwiches
Cook Time 20 minutes
Servings 8

Ingredients

  • 1 16 ounce tube Pillsbury Grands! Flaky Layers Biscuits, Sweet Hawaiian, 8 biscuits
  • 1 12 ounce can SPAM Classic Canned Meat, cut into 8 slices
  • 3 tablespoons chili crisp we like The Little Goat Brand
  • 8 large eggs
  • Sriracha mayo
  • Baby arugula

Instructions

  • Set your oven or grill to 350 degrees, We use our Ninja Woodfire Outdoor Grill to not only bake but also griddle our Spam and fry our eggs. Bake the biscuits until golden brown and set aside.
  • Heat a large skillet (or just be geniuses like us and get a Ninja Woodfire Outdoor Grill) and griddle the Spam for 2 to 3 minutes per side or until golden. Remove from the skillet. Working in batches, heat up a small amount of chili crunch in the pan, about a teaspoon per egg. Add an egg to each chili crunch puddle and cook the eggs to your liking.
  • To build the sandwiches, split the biscuits and squeeze on some Sriracha mayo, add a Spam slice, a fried egg, top with arugula, more mayo and the other biscuit half.
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Steak Toast with Super Fast Hollandaise

Cook Time 25 Minutes

Serves 4

  • 8-9 ounces Mexican chorizo
  • 1 (24 ounce) bag frozen tator tots
  • 6 large eggs
  • Kosher salt, for seasoning
  • Salt Pepper + Three Chiles seasoning blend
  • 2 cups shredded cheese
  • 1 cup pico de gallo
  • 4 to 6 big ass tortillas, at least 10-inch
  • Hot sauce, for serving
  • Crumbled cotija cheese, for serving

For the chipotle cream sauce

  • 1/2 cup mexican crema
  • 1 tablespoon lime juice
  • 3 chipotles in adobo
  • 1 tablespoon of the Adobo sauce
  • 2 tablespoons hot honey
  • 1/4 cup chopped fresh cilantro, plus more for serving

Heat a grill for medium high direct heat. We’re using our Ninja Woodfire Outdoor so we can air fry the tots. Heat to 425 degrees and set to air crisp. Add the tots and cook until golden brown, about 20 minutes. Remove from the heat and toss with the Salt Pepper + Three Chiles. 

 

Heat a large cast iron skillet directly on the grill. Remove the chorizo from its casing and cook the chorizo over medium high heat until some of the moisture has cooked off. 

 

Meanwhile crack the eggs into a bowl, season with salt, and whisk to combine. Add the eggs to the chorizo. Cook the scrambled eggs by gently turning the curds as the cook. Do your best not to over cook the eggs, some still wet looking areas are ok, these babies are going back on the grill in a bit. 

 

Build the burritos: Lay out a tortilla and a sprinkle on a layer of cheese, then tots and then the eggs mixture. Add some pico de gallo. Fold the side of the burrito in and then roll up the burrito. Set aside while you make the chipotle sauce. 

 

Combine the mayo, crema, lime juice, chipotles and their sauce and the cilantro in a food processor. Season with a pinch of salt and process until smooth. 

 

For serving, crisp the burritos over medium high direct heat, for just 2 minutes per side. Serve with a drizzle of the sauce, some crumbled cheese, hot sauce and a sprinkle of fresh cilantro. 
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Steak Toast with Super Fast Hollandaise

Author Mark & Fey
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Keyword Beef, Ninja, Piedmontese, stick blender
Cook Time 22 minutes

Ingredients

For the steak and toasts

  • 4 pound bavette thick skirt or flap steak
  • Kosher salt for seasoning
  • 4 thick slices sourdough or Italian bread
  • 5 ounces baby arugula

For the stick blender hollandaise

  • 6 large egg yolks
  • Kosher salt for seasoning
  • 1 large lemon juiced, about 1 tablespoon
  • 1 cup salted butter melted and cooled
  • Hot sauce to taste

Instructions

  • Remove the steak from the fridge at least an hour before cooking. Season well on all sides with kosher salt and set aside while you the grill.
  • Heat a grill to medium-high direct heat. When the grill is hot, cook the steak over direct heat, cook for 2 minutes on the first side, before flipping. Continue flipping and moving the steak every 2 minutes until it has a nice char and reaches an internal temp of at least 125°F for rare. Remove the steak from the grill and rest for 10 minutes before slicing. Time to make the hollandaise.
  • In a large jar or blender cup, combine the egg yolks, lemon juice, and a pinch of salt. Add your stick blender, we’re using our blazing fast Ninja Foodi Power Mixer, and pulse to combine. With the blender running gradually add the melted butter and blend until smooth. Taste the sauce and season with more salt and a few dashes of hot sauce as desired.
  • Toast the bread slices on the grill and top each with a handful of argula. Thinly slice the bavette and add to the toast. Finally top with the hollandaise.